🤤 Headed to the smoker for 4-5 hours.
And can we talk again about pics getting rotated like this? 😉
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@Urbankidx4
There used to be a BBQ joint up the street from me which was my first exposure to brisket. They would often keep a healthy layer of fat on it that was like icing on the cake.
It would break my heart when I'd watch them trim it off and throw it away.
None of the other places that I've tried have that sort of bark even when requested.
@Beerdini fat=flavor in my book. Some cuts need to have the silver trimmed off to keep it from being tough. But I'll leave fat on almost any chance I get.